Italian Style Meatbslls & Spaghetti
The meatballs was inspired by Nonna Gina’s recipe @buonapetitti on YouTube & added a little more flavours – great dish for all the family along with rocket salad.
Serves 4-6
𝙈𝙚𝙖𝙩𝙗𝙖𝙡𝙡𝙨
1 kg minced beef (10% fat content)
30g (2 tbsp) flat-leaf parsley, finely chopped
1 heaped tsp Italian dried mixed herbs
1/2 tsp ground allspice
1 tsp Salt or to taste
1/2 tsp black pepper
125g breadcrumbs
125g grated parmesan
2 eggs
1/2 tsp garlic powder
1 large onion & 2 fat garlic cloves all sliced for frying
3 tbsp sunflower oil
𝙏𝙤𝙢𝙖𝙩𝙤 𝙎𝙖𝙪𝙘𝙚
4 x 500g Passata
1 ltr water
1 tsp salt or to taste
1/2 tsp black pepper
30g fresh basil leaves or small bunch
2 tbsp olive oil
1 large onion finely chopped
2 fat garlic cloves, crushed
500g spaghetti of your choice
🥩Prepare meatballs mix in a bowl with meat, parsley, dried herbs, s&p, allspice, garlic powder, breadcrumbs, parmesan & eggs. Shape into golf balls & leave on plate.
🥫Tomato sauce – in large pan, add oil over medium heat, fry onions & garlic until golden (3 mins) then add Passata & water, s&p & fresh basil – simmer 10 mins.
🔥In large frying pan, add oil, sliced onions & garlic over medium heat & fry meatballs in 2 batches – when 1st batch browned, add meatballs to tomato sauce. Fry next batch & add to sauce.
🍅Allow tomato sauce to simmer for 20-30 mins – taste for seasoning.
🍝Cook spaghetti according to package instructions – drain & add alittle sunflower oil for non-sticky.
🥗To serve, start in pasta bowl with spaghetti & ladle 4-6 meatballs per person with sauce – top with parmesan. Also add side rocket salad with rocket leaves, pine nuts, parmesan, s&p, EV olive oil & balsamic vinegar.
🎼Music by ArtMaks – Burning Sunset🎼
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